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Pungent Feijoada

Ingredients
11/2 cups feijoada (red kidney beans, soaked)u00a0u00a0
8 whole dry red chillies, brokenu00a0u00a07-8 black peppercornsu00a0u00a0u00a010 clovesu00a0u00a0u00a0u00a0u00a01 tbsp coriander seedsu00a0u00a0
1 tsp cumin seedsu00a0u00a0u00a0u00a01 cup scraped coconutu00a0u00a0u00a02 tbsp oilu00a0u00a0u00a0u00a0u00a02 large onions, choppedu00a0u00a0u00a0Salt to tasteu00a0u00a0u00a0u00a01 tbsp tamarind pulpu00a0
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Method
Soak kidney beans overnight in four cups of water. Drain and pressure-cook with four cups of counting water till six whistles or till done.
Roast red chillies, black peppercorns, cloves, coriander seeds and cumin seeds till fragrant. Add coconut and roast for two to three minutes. Cool slightly and grind to a smooth paste, adding a little water.
Heat oil in a deep non-stick pan. Add onions and sautu00e9 till lightly browned. Add boiled kidney beans and mix. Add the ground paste and mix. Add salt and tamarind pulp. Mix, reduce heat and simmer for 10 to 15 minutes. Serve hot with rice.